Blueberries are usually for dessert, but this savoury blueberry sauce from Canadian Living is a wonderful complement to grilled chicken. Cook onion in oil for 5 minutes and then add blueberries, vinegar, maple syrup, rosemary, cornstarch, mustard, salt and pepper. Bring to a boil and then simmer for a few minutes until the blueberries burst and the sauce thickens.
Avoiding Additives and Preservatives
I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Use pure maple syrup and check the dry spices to make sure they don’t contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 2 tablespoons (30 ml) olive oil, divided
- ¼ cup (60 ml) finely chopped red onion
- ¾ cup (187 ml) fresh or frozen blueberries
- 3 tablespoons (45 ml) balsamic vinegar
- 2 tablespoons (30 ml) maple syrup
- 1 ½ teaspoon (7.5 ml) chopped fresh rosemary
- 1 teaspoon (5 ml) cornstarch
- ½ teaspoon (2.5 ml) dry mustard
- Salt and pepper
- 1.5 lb (675 g) chicken cutlets
Preparation:
In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.
Meanwhile, preheat barbecue to medium-high heat; grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce. Serves 4.
From Canadian Living
